
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
This pasta is perfect for the night that you're craving a little bit of everything. It's spicy, it's creamy, there's veggies, there's chicken, there's CHEESE... there's basically no flavor or texture that this dish doesn't have. It's rare to find a pasta dish with a good level of spice, and the jerk seasoning in this recipe does just that. On a hectic weeknight, it's great having this fun and easy pasta in our back pocket.
Craving more spicy food? You gotta try our Nashville Hot Chicken—it'll make you sweat. 😉
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Ingredients
- 1 lb.
penne pasta
- 3
boneless skinless chicken breasts (about 1 1/2 lb.)
- 2 Tbsp.
jerk seasoning, divided
Kosher salt
- 2 Tbsp.
extra-virgin olive oil, divided
- 1
green bell pepper, sliced
- 1
red bell pepper, sliced
- 1
orange bell pepper, sliced
- 1/3 cup
sliced green onions, plus more for garnish
- 3
cloves garlic, minced
- 1/2 cup
low-sodium chicken broth
- 3/4 cup
heavy cream
- 1/2 cup
freshly grated Parmesan, plus more for garnish
Directions
- Step 1Cook pasta according to package instructions to al dente. Drain and set aside. Season chicken breasts all over with 1 tablespoon jerk seasoning and salt. In a large skillet over medium heat, heat 1 tablespoon oil. Cook chicken until golden and no longer pink, 8 minutes per side. Remove from pan and set aside to rest.
- Step 2Add remaining oil and cook peppers until mostly tender, 3 to 4 minutes. Add green onions and garlic and cook until fragrant, 1 minute. Season with remaining jerk seasoning.
- Step 3Add chicken broth and heavy cream and let simmer until thickened, 5 minutes. Slice chicken. Add Parmesan and stir until melted, then add pasta and chicken and toss until completely combined.
- Step 4Garnish with green onions and more Parmesan and serve.
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